Tarter Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 7 | oz | PIMENTOS 7 OZ |
| 4 | oz | ONIONS DRY |
| 1 | qt | RELISH PICKLE SWEET |
| 2 | qt | SALAD DRESSING #2 1/2 |
| 1/2 | t | PAPRIKA GROUND |
INSTRUCTIONS
t COMBINE SALAD DRESSING, RELISH, PARSLEY, PIMIENTOS, ONIONS, PAPRIKA, AND PEPPER. COVER; REFRIGERATE TO CHILL. KEEP REFRIGERATED UNTIL READY TO SERVE. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 1-7 OZ CN CANNED PIMIENTOS MAY BE USED. NOTE: 2. IN STEP 1, 1/2 OZ (2 2/3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. 3. IN STEP 1, 4 1/2 OZ DRY ONIONS A.P. WILL YIELD 4 OZ FINELY CHOPPED ONIONS. Recipe Number: O01300 SERVING SIZE: 2 TABLESPO From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 13
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 79.5mg
Potassium: 4.4mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 2.9g
Protein: <1g